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Hazel's Pumpkin Cornbread


"I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F."
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30 m servings 245 cals
Original recipe yields 8 servings


  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
  2. Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
  3. Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.

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Read all reviews 8
  1. 12 Ratings

Most helpful positive review

This was very good! BUT, add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea!

Most helpful critical review

Needed more sweetener or some seasoning.

Most helpful
Most positive
Least positive

Needed more sweetener or some seasoning.

This was very good! BUT, add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea!

This is without a doubt, the WORST cornbread I have ever tasted... Tasteless and just plain awful. If there was a zero star category, that still would be too good. Don't even waste your ingre...

it was dry, and a tad dull

use more honey and a lot of sugar , i use 1/4 cup of honey and 1/4 cup of dark sugar .

To be fair, I did not follow this recipe to the t. I used applesauce in place of the oil. This made the recipe healthier and moist (some reviewers say it is dry as written), but unfortunately, t...

Pretty good! I added more pumpkin spice, buttermilk and honey in the same amounts as the reviewer above me. I also added a fourth cup white sugar. Timidly sweet with the improvments, can't imagi...

Nice but needed salt.